Talk about cleaning out the kitchen! These cookies are exactly what they sound like. They have everything in them. Great for the day after Halloween, or anytime you have a whole bunch of snacks that aren’t going anywhere in your place. I found myself with an overflowing snack bowl and no one was willing to step up to take care of them, so I made use of them. Check this recipe out.
Compost Cookies (a.k.a Kitchen Sink Cookies).
Recipe courtesy of whisked.com
1/2 cup Butter
1/2 cup Sugar
1/4 cup & 2 Tbsp Light Brown Sugar
1/2 Tbsp Corn Syrup
1/2 tsp Vanilla Extract
1 Large Egg
3/4 & 2 Tbsp cups AP Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Kosher Salt
3/4 cup Favorite Baking ingredients (white chocolate chips, butterscotch chips…any kind of chips)
1/4 cup Old Fashioned Oats
1 cup Crushed Snack Foods (pretzels, potato chips, tortilla chips, crackers…)
1 & 1/2 Tbsp dry coffee grounds
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the bowl.
Add eggs and vanilla on low speed. Increase to medium-high for 10 minutes.
Then, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together. Do not over mix!!
Again, on low speed, add in your favorite baking ingredients, oats, and coffee grounds. Mix briefly.
Add in the snack foods last, mix as little as possible so they stay a bit chunky.
Scoop the cookies with a ice cream scoop and place on a parchment lined baking sheet.
Cover and refrigerate the scoops for at least an hour. (Don’t skip this step!!)
Heat the oven to 400F. (350F in a convection oven)
Arrange the cookies so they have room to spread out.
Bake for 8-10 minutes depending on the size of the scoops. Keep an eye on them! At 9 minutes my cookies were perfecto, but make sure the edges have browned slightly before taking them out.
Let them cool on a rack and dig in!
Before anything else this is a good honest cookie recipe which has been improved by adding the salty and sweet goodness of leftover snacks. While the variations on this recipe are endless I can tell you the one I settled on was right up there with the best. I used Hershey’s kisses, pretzels, granola bars, and the kicker. A little product which was brought to me from South America, something called “De Todito”, loosely translated as “A little bit of everything”. This comes in a potato chip type bag and contains a mixture of pork rinds, classic salted potato chips, and fried plantain chips! Holy Bejeesus! Talk about kicking the flavor up a notch. I must insist, if you are going to be trying this recipe please do not skimp on the salted snack. Whether those are potato chips, pretzels, or something else throw it in there, the combination of this and the chocolate chips and other sugars is divine and decadent. This seems like such a vulgar addition to a cookie, but it turns out to be something with a very complicated and respectable palette. Prepare to swoon with some ice cream and you have got a serious dessert.